*These directions are for crisp meringues without a chewy center. They are light and airy.
*To insure your bowl is free from any oils, swish around some vinegar and water on all sides and wipe clean. Fats will inhibit your whites from reaching their proper consistency.
*I only use fresh egg whites that I've separated myself. I don't use them from a carton.
*You may get some cracking. Most of my hearts were fine. Cracking can happen due to using older egg whites, being cooled too quickly, or beaten too quickly. I did not use the method where you leave the meringues in a turned off oven to cool. If you want to try that, turn off the oven when they are done, then use a wooden spoon to prop the oven door open a bit to release the heat. Leave in oven until cool. Otherwise, be careful to follow the directions for gradually whipping the egg whites.
*You may need more or less chocolate depending upon how heavily you dip each meringue.
*Meringues can be stored for up to a week in an airtight container, possibly longer. If you are planning to make them well in advance, I would wait to dip them until closer to serving as the chocolate does add some moisture and will reduce the time they can be stored and still stay crisp, although I have some that have been dipped and stored for a week that are still crispy.
The base meringue recipe adapted from Food Network Magazine, December 2015
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